As with most curries, this gorgeous garlic-ginger sauce suits virtually any veggies — so if you’ve got sweet potato and cauliflower in the fridge that you need to use up, give it a whirl — guaranteed to work beautifully!
1Heat the oil in a large pot over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and ginger and saute for 1 minute or until fragrant.
2Add the potatoes, carrots, apple, curry powder, and soy sauce to the pot. Saute to sear the vegetables for 5 minutes or until the curry powder becomes aromatic.
3Add the stock then reduce the heat to medium-low. Stir the curry occasionally and let it simmer for 20 minutes. The vegetables should be tender, the apple should have dissolved and the curry should be thick.
4Divide the curry in bowls and serve over hot rice of your choice.
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